Ground Beef Stroganoff (Aka S.o.s)

My mother used to make this when I was growing up. Not sure if this is her exact recipe, but it's darn close. Quick, easy and pretty yummy to boot. I replaced all the full fat ingredients for lower fat options to try to reduce waist line expansion, however this is still not considered "diet" by any means. I serve over whole wheat egg noodles with a side of steamed grean beans or brussle sprouts. Enjoy!

• Ready In: 35 mins
• Serves: 4

Ingredients

• 1  lb  98% lean ground beef
• 4  fresh garlic cloves (pressed or minced)
• 1  medium onion (chopped)
• 2 (10 3/4ounce) cans  98% fat-free cream of mushroom soup
• 1 (8 ounce) container light sour cream
• 1  tablespoon Worcestershire sauce
•  seasoning salt (to taste)
•  tony chachere's light  seasoning (to taste)
•  pam olive oil flavored cooking spray (couple of sprays)
• 8  ounces  whole wheat egg noodles (8 oz dry weight will serve 4)

Directions

1. Saute chopped onions and garlic in a dutch oven (mine is cast iron) with a little olive oil spray or Pam until the garlic begins to brown. Be careful because the garlic can burn easily.
2. Add ground beef and brown thoroughly.
3. Drain any remaining oil from beef/onion blend after browning.
4. Season with Seasoning Salt and Tony's to your preference and add in 1 Tb of Worscestershire Sauce.
5. Add both cans of cream of mushroom soup, stir and let simmer on low heat partially covered for about 15 minutes. The mixture will be thick, however condensation from the top of the lid can be mixed in or you can make it thinner by adding a little water or even milk if you prefer a thinner consistancy.
6. After simmering, turn up heat slightly and stir in the light sour cream. Let cook for an additional 5-10 minutes stirring periodically.
7. Serve hot over whole wheat egg noodles.